B A R L E Y - F U Z H O K

A classic which most of us grew up with, sweet barley reminds us of home cooked desserts and neighborhood street vendors. Every home has a unique recipe. Mine has evolved over the years and is different from my mom's. Hers is a simple barley and sweet, dried winter melon version which results in a clear soup. 

The combination of soya bean milk and fuzhok (dried beancurd skin) coats the barley with a silky, creamy layer which makes it great whether eaten hot or cold. Daun pandan is a must, for it flavors our desserts much like how vanilla flavors most western desserts. Ginger is optional, and is added occasionally when I want to add a layer of spice to it.

Serves 4

I n g r e d i e n t s

10 g  fuzhok (dried beancurd skin)

3 leaves of daun pandan

20 g ginger

40 g rock sugar

40 g barley

10 pcs dried longan

500 ml unsweetened soya bean milk

500 ml water

M e t h o d 

1 | Prep the fuzhok by breaking it into bite sized pieces. Rinse and soak in water for 30 minutes or until it softens and lightens in color. Drain.

2 | Tie the daun pandan in a knot so it can be easily removed after the dessert is cooked

3 | Scrub the ginger clean (with skin intact) and slice lengthwise into half. 

4 | Rinse barley and longan before cooking

5 | Combine all the ingredients except for the dried longans and bring to a boil. Once it has come to a boil, reduce it to a simmer and cook for 1 hour (or until barley softens). Add dried longan during the last 10 minutes of cooking so it retains its flavor and texture. 

6 | Remove ginger and daun pandan before serving

C H O C O L A T E - A N D - G U L A - M E R A H - L O A F

'Gula Merah' is local to us and is used in many desserts in this part of the world. Made of concentrated sugarcane juice, it is natural and has a strong taste which is easily distinguished from other types of sugar. The use of it in this recipe gives the chocolate loaf a delicate hint of South East Asian flavor with a moist, molasses-like texture. The coffee hides seamlessly yet boosts the chocolate up a notch from good to excellent.

Recipe modified from Chocolate & Brown Sugar Loaf by Poh Ling Yeow of Poh & Co 

I n g r e d i e n t s

100 g dark chocolate (70% cocoa)

220 g unsalted butter at room temperature

180 g gula merah / jaggery powder

1 tsp vanilla extract

1/2 tsp salt

2 large eggs at room temperature

250 ml freshly boiled water

1 tsp instant coffee powder

200 g plain flour

1 tsp baking soda

M e t h o d

1 | Preheat oven to 170°c. Grease an 11 cm x 22 cm loaf tin and line with baking paper

2 | Melt the chocolate over a double boiler

3 | Beat the butter, sugar, vanilla extract and salt until light and fluffy. Add eggs one at a time, beating well after each addition. Add the melted chocolate and whisk until no marbling is visible

4 | Dissolve the coffee powder into boiled water, then whisk into the egg mixture until well combined

5 | Sift in flour and baking soda and whisk until well combined

6 | Pour the mixture into the prepared tin (mixture will seem quite runny) and bake for  an hour or until a skewer inserted into the centre comes out clean. Stand the cake in the tin for about an hour before turning it out and serving